Native to China, the Yuzu has been used and cultivated in this region for thousands of years. The fruit is tart, resembling a grapefruit with mandarin overtones. It is rarely eaten as a fresh fruit but is used to makes sauces, preserves and a popular yuzu vinegar. In Korea thinly sliced fruits are combined with sugar and honey to make a thick marmalade like syrup. Yuzu kosho is a spicy Japanese sauce made from green or ripe yellow yuzu zest, chillis and salt. The yuzu is more cold tolerant than most other citrus, being able to tolerate to -5 degrees. Seedling trees will take 5-6 years to fruit and the fruit will vary in quality.
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Subtropical, Warm Temperate
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1 (Self Pollinating)
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Can be pruned to 2m
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Customer Comments on Yuzu -Seedling
Yuzu is no longer known as C. Junos. Now called Citrus ichangensis x Citrus reticulata. | Violet Cactus - , 11-Dec-2009
Its becoming famous, grow more quickly to keep up with demand! | Daniel Rosa - Rapid Creek, NT 05-Mar-2013
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